SCA Roasting Professional

SCA Roasting Course (Professional) Schedule

• 19-21 กันยายน 2567
• 9-11 ตุลาคม 2567
• 28-30 พฤศจิกายน 2567
• 2-4 ธันวาคม 2567

Green Coffee

1. Green Coffee Physical Attributes
2. Chemistry of Green Coffee

• Major Chemical Components of Green Coffee
• Causes of Ochratoxins (OTA) and Health Risks

Thermodynamics in Coffee Roasting

1. Heat Transfer

• Heat Transfer Modes
• Heat Transfer from Roaster to Bean

2. Heat Diffusion

• Basics of Heat Diffusion
• Heat Diffusion from Outer to Inner Bean
• Water’s Role in Heat Diffusion

3. Heat Transfer and Diffusion and Their Effect on Roast Defects

Physical Changes

1. Expansion

• Glass Transition
• Internal Pressure
• Porosity and Structural Degradation

2.Changes in Extractability and Solubility

• Roast Degree’s Effect on Extractability and Solubility
• Roast Speed’s Effect on Extractability and Solubility

Chemical Changes

1. Chemical Changes and Roast Color

• Chemical Reasons for Color Change
• Measuring Roast Color

2. Chemical Changes and Their Effect on Solubility
3. Chemical Changes and Their Effect on Acidity

• Acidity Changes during Roasting
• Acidity Changes Due to Development Time

4. Chemical Changes and Their Effect on Bitterness
5. Chemical Changes and Their Effect on Aromatics

• Categories of Aromatics
• Aromatics Complexity

6. Acrylamide Formation

Sensory  Analysis

1. Evaluation of Development Time Modulations
2. Quality Control Methodology

Wholesale and Retail Business

1. Customer Preference
2. Price Calculations

• Cost of Roasted Coffee
• Profit Margins
• Batch Size Requirements Related to Yearly Turnover Calculations

Roastery Management

1. Roastery Production Design and Optimization
2. Supply Chain Management
3. Monitoring Roasting Process

• Variations of Color Measurements
• Roast Log Software

4. Blending

• Number of Blend Components
• Pre/Post Blending

5. Roast Degree’s Effect on Cleaning and Maintenance

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